KITCHEN SCOOP: Easy, crowd-pleasing Super Bowl snack

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Submitted: Fri, 02/01/2013 - 12:42pm
Updated: Fri, 02/01/2013 - 1:27pm

WILMINGTON, NC (WWAY) — Who wants to spend the Super Bowl in the kitchen? Hosting a party should be fun for the hostess, as well as the guests. Chef Alicia Ross joined Good Morning Carolina anchor Ashley Jacobs on set to show her how easy it is to create an impressive Baked Potato Bar for guests. Everyone can top of their skins with their favorite garnish.

Best part? You can make the potato skins and chili a day prior to the game; dice toppings before guests arrive and then sit back and watch the game!

Check out the full interview and see the recipe.

Chili-Topped Potato Skins
SERVES 6 – START TO FINISH: 15 minutes
Recipe Directions
Skins from 6 baked potatoes (12 halves)*
3/4 pound ground beef, fresh or frozen
1 teaspoon vegetable oil
1 cup chopped onion
1 can (15 ounces) kidney beans
1 jar (16 ounces) Mexican picante sauce, mild or hot
1 tablespoon chili powder
1 teaspoon bottled minced garlic
6 tablespoons shredded Cheddar cheese, or more to taste
Sour cream to taste, optional

Turn on the oven to 400 degrees F.

Place potato skins on a baking sheet, and bake, uncovered, just until heated through (or until chili is finished).

Meanwhile, if beef is frozen, run hot water over it to remove any packaging. Place on a microwave-safe plate, and microwave 3 minutes, uncovered on high, to begin defrosting.

Heat oil over medium heat in an extra-deep, 12-inch skillet that has a lid. Peel and coarsely chop onion, adding to skillet as you chop. Add beef and raise heat to high. Cook, turning and breaking up meat and stirring from time to time, until crumbled and browned, about 5 minutes.

While the beef browns, rinse and drain beans, and set aside. When beef is no longer pink, drain accumulated fat from skillet if necessary. Reduce heat to medium. Add picante sauce, beans, chili powder, and garlic. Stir well. Cook until heated through, 3 to 5 minutes.

Remove potato skins from oven. To serve, place 2 potato skins on each plate, and top with chili. Sprinkle with 1 tablespoon cheese (or to taste). Garnish with sour cream, if desired.
* Cooking Notes

Potato skins should have roughly 1/2 inch flesh still attached.

1 Comment

  • Ashley,
    What a pleasure to appear on Good Morning Carolina.
    Here are the other two recipes we talked about this a.m.:

    Very Veggie Lentil Chili

    SERVES 6 generously – START TO FINISH: 35 minutes

    Recipe Directions

    12 ounces to 1 pound (about 2 to 2 1/3 cups) brown lentils*
    2 cans (14 ounces each) vegetable broth*
    1 1/2 cups water*
    1 can (14½ ounces) reduced-sodium diced tomatoes
    1 cup chopped onion
    2 cups chopped green bell pepper
    4 teaspoons bottled minced garlic
    1 can (6 ounces) no-salt-added tomato paste
    2 tablespoons ketchup
    1 tablespoon chili powder
    1 1/2 teaspoons ground cumin
    ½ teaspoon dried thyme
    ¼ teaspoon salt, or to taste
    1/2 teaspoon ground black pepper, or to taste
    2 tablespoons olive oil, preferably extra-virgin
    1 tablespoon balsamic vinegar
    Hot pepper sauce to taste, optional
    Shredded Cheddar cheese, for serving, optional
    Sour cream, for serving, optional

    Bring broth and water to a boil in a 4½-quart Dutch oven or soup pot. Meanwhile, pick through lentils checking for stones or debris. Rinse lentils and drain. When broth boils, add lentils, and bring broth mixture back to a boil. Reduce heat to low, and cook at a very slow boil, covered (crack lid to vent if pot threatens to boil over), for 20 minutes.

    Add tomatoes with juice to pot. Peel and coarsely chop onion, and add to pot. Seed and coarsely chop green peppers, and add to pot. Add garlic. Add tomato paste, ketchup, chili powder, cumin, thyme, salt, and black pepper. Stir to mix well. Simmer 15 minutes, covered, stirring frequently. Add a little more water or vegetable stock if all moisture evaporates.

    Remove pan from heat. Stir in olive oil and vinegar. Add hot pepper sauce to taste, if desired. Serve at once, topped with cheese and sour cream, if desired.

    * Cooking Notes

    Some lentil packages are 12 ounces and some are 16, but both work equally well in this recipe.

    Water can be replaced with 1 1/2 cups vegetable broth (canned or homemade) if you have it on hand.

    © 2013 Kitchen Scoop, LLC – please visit us online at where you can find more of our recipes!

    The Perfect Baked Potato

    SERVES 4 – START TO FINISH: 1 hour, 5 minutes

    Recipe Directions

    6 large baking potatoes
    Toppings of choice

    Preheat the oven to 475 degrees F.
    Scrub the potatoes, and prick each twice with a fork. Bake, uncovered, directly on the oven racks, for 1 hour.
    Using oven mitts or long tongs, carefully remove the potatoes from the oven. Serve at once with toppings of choice.

    * Cooking Notes

    Cook the number of potatoes you need to serve 1 per person.

    © 2013 Kitchen Scoop, LLC – please visit us online at where you can find more of our recipes!

    Alicia Ross

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